Olea Europaea

The European olive, which is popularly supposed to furnish _all_ the olive oil of commerce. It is a plant of slow growth and of as slow decay. It is considered probable that trees at present existing in the Vale of Gethsemane are those



which existed at the commencement of the Christian era. The oil is derived from the flesh of the fruit, and is pressed out of the bruised pulp; inferior kinds are from second and third pressings. The best salad oil is from Leghorn, and is sent in flasks surrounded by rush-work. Gallipoli oil is transported in casks, and Lucca in jars. The pickling olives are the unripe fruits deprived of a portion of their bitterness by soaking in water in which lime and wood ashes are sometimes added, and then bottled in salt and water with aromatics.

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